Time: about 15-20 minutes Difficulty: Simple
The butter softens at room temperature until it is easily pressed by hand and mixed with the powdered sugar. The color is slightly lightened with an egg beater.
The cooked egg yolk is sieved with a mesh and evenly mixed with butter. The oven is warmed up and down to 170 °C.
Pour low-gluten flour and cornstarch and mix well. Add a pinch of salt and knead it into dough. Put it in the refrigerator for about 1 hour. Tip: Refrigerated dough can give the finished product a better-looking crack shape.
Divide the refrigerated dough into about 40 minutes, pour it into a ball and place it in a baking sheet with baking paper, and then press it with your fingers in the middle to form a natural crack. If you like nuts, put nuts in the middle. Put in a preheated oven and bake at 170 ° C for 15-20 minutes. Tip: Leave a gap between the biscuits when placed in the oven, as the biscuits will swell during baking.
1. The weight of the recipe can be made into about 40 biscuits. 2. Boil the eggs in a cold water pot, boil for 8 minutes or so. 3. Due to the difference in the oven, please be comfortable with the specific temperature and time of baking. 4. If you have some coarse salt or sea salt in your home, you can add some flavors. 5. If you like nuts, put nuts in the middle of cracks in the biscuit before baking. Almonds, cashews, etc. "Lazy App" is now online, click on the link to download http:t.cn/RetjXAI